Dessert Cited source
Pineapple Ice Cream
A classic 1910 sweet built around cream, with Farmer’s original method and page citation.
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Dessert Cited source
Apple meringue pudding
Marion Harland’s original method for Apple meringue pudding, retained as a source transcription for modern discovery.
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Breakfast Cited source
Oatmeal cookies
Marion Harland’s original method for Oatmeal cookies, retained as a source transcription for modern discovery.
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Dessert Cited source
Café Frappé
Farmer’s period recipe for Café Frappé, faithfully transcribed from the public-domain edition.
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Dessert Cited source
Gold cake
Gold cake, preserved from Marion Harland’s 1903 cookbook with ingredient cues including cream together a cupful of butter and two cupfuls of sugar.
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Dessert Cited source
Marguerites I
A classic 1910 sweet built around eggs, with Farmer’s original method and page citation.
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Dessert Cited source
Tomato cream soup (No. 1)
Marion Harland’s original method for Tomato cream soup (No. 1), retained as a source transcription for modern discovery.
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Dinner Cited source
Fricasseed cabbage
Marion Harland’s original method for Fricasseed cabbage, retained as a source transcription for modern discovery.
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Lunch Cited source
Spinach Soup
Farmer’s concise method for Spinach Soup, transcribed from the public-domain 1910 cookbook.
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Dinner Cited source
Braised fresh tongue (No. 2)
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
English Rolled Wafers I
A classic 1910 sweet built around molasses, with Farmer’s original method and page citation.
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Dessert Cited source
Pound cake
Marion Harland’s original method for Pound cake, retained as a source transcription for modern discovery.
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Dessert Cited source
Slow-Baked Lemon Rice Pudding
Milk, rice, sugar, salt, and lemon rind bake low and slow into an old-fashioned creamy pudding.
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Dinner Cited source
Peppers and rice
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Cream of spinach soup
Cream of spinach soup, preserved from Marion Harland’s 1903 cookbook with ingredient cues including wash a half peck of spinach and put it into a saucepan with a scant quart of water.
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Dessert Cited source
Snow Pudding I
A classic 1910 sweet built around box gelatine or, with Farmer’s original method and page citation.
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Dessert Cited source
Molasses stick candy
Marion Harland’s original method for Molasses stick candy, retained as a source transcription for modern discovery.
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Dinner Cited source
Sunnybank crullers
Marion Harland’s original method for Sunnybank crullers, retained as a source transcription for modern discovery.
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Dinner Cited source
Potato croquettes
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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Dinner Cited source
Devilled Scallops
The original 1910 method for Devilled Scallops, presented as a faithful archival transcription.
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Dinner Cited source
French rolls
French rolls, preserved from Marion Harland’s 1903 cookbook with ingredient cues including to three cupfuls of sweet milk add a cup of shortening and one-half cake of compress.
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Party Cited source
Lenox Punch
A party-table recipe from 1910 featuring water, with the historic method and citation preserved.
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Dessert Cited source
Cottage pie
Marion Harland’s original method for Cottage pie, retained as a source transcription for modern discovery.
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Dinner Cited source
Apple sauce
Marion Harland’s original method for Apple sauce, retained as a source transcription for modern discovery.
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